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Coconut Chicken Corn Soup

When I was growing up, one of my favorite fiesta dishes was always the coconut chicken corn soup. It’s such a sweet memory for me: walking in on the nanas in the outdoor kitchen boiling the chicken off the bones, fanning themselves with paper plates and talking about the neighborhood gossip. When it was ready for the party, they’d bring it out in big pots and all us kids would gather round to fill up our cups. It may have been 95 degrees outside, but there was something about a hot cup of corn soup that made us all feel happy.

Now, on days like today where it’s drizzly, cold and the kids are bouncing off the walls from a full day of “indoor activities”, a big, hot pot of soup seems more than appropriate. So – here’s my recipe for the most delicious coconut chicken corn soup you’ll ever – EVER – eat. And you know the best part? You can pick up a Costco rotisserie and make this in less than 15 minutes… so it’s the perfect “quick and easy” homemade meal.

Ingredients:

1 medium yellow onion, diced

1 rotisseri chicken, deboned

1 quart chicken broth

2 cups of water

1 cup coconut milk (be sure when you buy coconut milk the ONLY ingredient you see is “coconut milk” – I love the Trader Joe’s brand)

2 cups frozen corn

black pepper to taste

soy sauce to taste (I usually use about 1/8 of a cup)

Sauté the onion in a large pot with just a little olive oil. When onions are translucent, add in the chicken meat, the broth, the water, and the frozen corn. Bring to boil then turn heat down to medium low.

Allow the pot to simmer for about 10 minutes then add in the coconut milk, the black pepper and the soy. Turn off the heat and cover until ready to serve. (NOTE: If you like it more “soupy” than it turns out, just add some extra water.)

Serve over cooked quinoa – and, if you like it HOT, top it with chili paste.

Enjoy!

P.S. Now, I know the american thing is to serve everything with bread. REBEL FROM THIS TRADITION! I add quinoa into each bowl before I serve because it gives extra substance to the meal and makes bread unnecessary.

P.S.S. Sometimes I’ll make this by boiling down the bones of a rotisserie that we’ve eaten at a previous meal. There is so much meat left on the bones no matter how good we try and clean one off… and it stretches my $5.00 rotisserie purchase into TWO full meals. I share this way with you, however, because it’s something you can do on the fly.)

10 thoughts on “Coconut Chicken Corn Soup”

Oh, this is so good. I am eating a version right now. I made mine with boneless chicken thighs and almond milk. I know it would be much better with coconut milk but that was what I had on hand, and I wanted to prepare this as soon as I saw it. I added about five cloves of garlic. And, yes, I served it over quinoa.

I thought about adding red chili paste. I may try that with any leftovers.

So you really inspired me with this yesterday and I made it last night for dinner…and ate it this morning for breakfast! I was really blown away by the taste! Delicious! This is totally going to be my “dish” that I bring when people ask to bring things to pot luck!

One question though: How did you get yours to be thicker? It came out fairly thin, and while the flavor was still there, I was hoping it would have a bit more consistency to it. Thank you for this!

I’m so glad you liked it! The consistency is not thick at all – I think the photo makes it seem “thick” because I scooped up so much of the chicken and corn in the ladle But, I always make it very “brothy” – and, once I serve it over the quinoa it makes it nice and substantial. So, if yours was “brothy”, you did it just right in my book.

Did you eat yours over quinoa? And I love that you had it for breakfast! That’s something I would do, too!

Okay! So looks like I did it right then! Yes! haha I watched your videos and know you like to make the quinoa separately, but I was lazy, so I just threw the quinoa into the mix and let it cook with everything else. It came out a little less “crunchy” since i cooked it for a while, but it was still fine. I think the next time (because there will be a next time!) I will cook the quinoa separately and combine the two only in the bowl when ready to serve.

As for breakfast: I am really trying to retrain my eating habits. I read something the other day that said you should eat like a king for breakfast, like a working class person for lunch, and like a poor person for dinner. So I am experimenting with “dinner for breakfast” and “breakfast for dinner”, and to supplement it with some fruit.

I also read up on your site for Smarty Bars and so wish I was back int he US so I could order some! Congratulations on that and thank you!

That looks delicious and I love that you used quinoa as “filler” in place of bread. So much better for you, and surprisingly filling for being such small little things! I totally know what you mean though about hot things on hot days…there’s just something about it!

Yes, Peru…the home of quinoa! :p There is a bread that we make here that uses quinoa and honey…it is so delicious and gluten-free! But I’ve never made it. Bread takes too much time for me to devout. haha But I do love that quinoa is so easy to cook and just add to whatever.

Definitely looking forward to more recipes and am stopping tonight to buy a chicken to cook this up tonight! I’m also going to reblog this!